1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain and set aside, reserving ½ cup of pasta water.
2. Cook the Chorizo
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add chorizo and cook for 5 minutes until crispy and the oils release.
- Remove from pan and set aside.
3. Sear the Halloumi
- In the same pan, add cubed halloumi and cook until golden brown on all sides (about 2–3 minutes).
- Remove from pan and set aside.
4. Make the Sauce
- In the same pan, sauté garlic until fragrant (30 seconds).
- Add cherry tomatoes and cook until softened (3 minutes).
- Pour in tomato passata, paprika, red pepper flakes, salt, and black pepper.
- Simmer for 5–7 minutes, stirring occasionally.
- Stir in heavy cream (if using) and adjust seasoning.
5. Combine Everything
- Add cooked pasta and reserved pasta water to the sauce.
- Toss in crispy chorizo and seared halloumi.
- Stir well until everything is coated in the sauce.
6. Serve & Enjoy!
- Plate the pasta and garnish with fresh basil, Parmesan cheese, and lemon zest.
- Serve hot and enjoy this rich, cheesy, smoky masterpiece!
Tips for the Best Chorizo and Halloumi Pasta
✔️ Use Quality Chorizo – Spanish chorizo (cured) or Mexican chorizo (raw) both work well.
✔️ Crisp the Halloumi Well – Gives it a perfect golden crust.
✔️ Balance the Flavors – A squeeze of lemon juice or zest adds brightness.
✔️ Add Greens – Spinach or arugula work great for freshness.
Delicious Variations
Mushroom Lover’s Version – Add sautéed mushrooms for an earthy taste.
Vegetarian Option – Skip the chorizo and add roasted red peppers or sun-dried tomatoes.
Extra Spicy Version – Use hot chorizo and extra red pepper flakes.
Garlic Butter Finish – Stir in a knob of garlic butter at the end for richness.
FAQs About Chorizo and Halloumi Pasta
1. Can I use a different cheese?
Yes! Paneer or feta can be substituted, but halloumi gives the best crispy texture.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
3. Can I freeze this dish?
It’s best eaten fresh, but you can freeze the sauce separately for up to 3 months.
4. What’s the best pasta shape for this dish?
Rigatoni, penne, or fusilli work best for holding the sauce.
5. Can I make this dairy-free?
Yes! Use dairy-free halloumi or tofu and swap heavy cream for coconut milk.
Conclusion
This Chorizo and Halloumi Pasta is creamy, smoky, and bursting with bold flavors. Whether for a weeknight dinner or a fancy meal, this dish is sure to impress!
Try it today & enjoy a rich, indulgent bowl of comfort!